I’ve always loved everything pumpkin…maybe a little bit too much. In high school, I couldn’t wait for the pumpkin spice lattes to make their debut, the Wawa pumpkin muffins, and Dunkin Donuts pumpkin donuts. (For those who don’t know, Wawa is a gas station/convenience store chain on the east coast.)
One Thanksgiving, my family and I traveled to Lewisburg, PA to spend the weekend with our extended family. We stopped at Wawa to grab our favorite treats for the road – pumpkin lattes and a very large pumpkin muffin for me. Everything was fine and dandy until we started driving on some very windy, back roads. I get car sick easily, and suddenly that delicious pumpkin muffin I had enjoyed about an hour earlier was starting to make another appearance. I had my dad pull over and I’m sure you can guess what happened next.
I thought that experience would forever taint my enjoyment for pumpkin flavored things…but I am happy to say that enough time has passed now, that I am no longer scarred. I’m glad because I really do love pumpkin. 😉
I wanted to enjoy apple season first, before I broke out the canned pumpkin. This weekend felt like an appropriate time to finally make something pumpkin. I was inspired to make these pumpkin muffins from Hanna, of The Healthiest Me. She made a healthy version using whole wheat flour and applesauce instead of oil. I modified a bit and used white flour instead, because when you’re pregnant, it’s easier for your body to break down white flour instead of whole wheat. Obviously, eating starchy carbs can attribute to faster weight gain, so it’s not recommended that you over-indulge in these foods. But, at the end of the day whether you consume white flour, or whole wheat flour, they both turn to sugar in the body and therefore there’s not much of a difference in choosing the healthier “whole wheat” option.
These were easy to make, and the best part was the delicious cinnamon and sugar glaze I drizzled over them while hot. Ideally, I wanted to do a powdered sugar glaze, but didn’t have any powdered sugar on hand.
Here’s the recipe:
Cinnamon & Sugar Glazed Pumpkin Muffins
- 1 3/4 cups flour (or whichever you prefer)
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. pumpkin spice
- dash of salt
- 1 1/2 cups organic pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- dash of milk as needed (can also use soy or almond)
- Beat together the wet ingredients (pumpkin, applesauce, sugar, eggs and vanilla).
- Add in the pumpkin spice, cinnamon, baking soda, and 1 cup of flour. Mix together until all flour is incorporated.
- Add in the additional 3/4 cup of flour and mix thoroughly.
- Throw in a dash of salt and milk.
- Scoop batter into a muffin tin lined with cupcake liners.
- Bake in a preheated oven at 350 degrees for about 18 minutes. **Oven times can vary- I set the timer for 15 minutes first, checked the insides, and cooked for an additional 3 minutes.
For the glaze:
- Stir together a mixture of white sugar, cinnamon, and a dash of milk.
- Spoon the glaze over the warm muffins. **If you have powdered sugar, you can make a glaze of powdered sugar and water. I do not have exact measurements for this, but you don’t want the glaze to be too runny, so be careful when adding the milk.
This recipe makes 14-15 muffins. I suggest storing the muffins in an airtight container in the refrigerator once cooled. Since the glaze contains milk, I didn’t want them to get moldy sitting on the counter. When you’re ready to indulge, just pop one in the microwave for 20-30 seconds and enjoy 😉